响应面试验法优化紫薯山药曲奇加工工艺

Optimization of Processing Technology of Purple Sweet Potato Yam Cookies by Response Surface Test

在传统工艺基础上,本文通过单因素和Box-Behnken法设计试验方案,以感官评分为综合评价标准,确定了紫薯山药曲奇饼干的最佳工艺配方。结果表明,以100 g低筋面粉为基准,紫薯山药曲奇饼干的最佳工艺配方为紫薯粉添加量13 g、山药粉添加量6 g、绵白糖添加量51 g、无盐黄油添加量81 g及鸡蛋添加量30 g,在上火190℃、下火170℃烤箱中焙烤15 min,制作的紫薯山药曲奇饼干甜度适中,纹路清晰,呈紫色,外形完整,组织状态细密多孔,有最佳的感官品质。

Based on the traditional process,the experiment scheme was designed by single factors and Box-Behnken method,and the best processing technology of purple potato yam cookies with sensory score as the comprehensive evaluation standard was determined in this paper.The results showed that taking 100 g low-gluten flour as the benchmark,the optimal technological formula of purple sweet potato yam cookies was as follows:the amount of purple sweet potato flour was 13 g,the amount of yam powder was 6 g,the amount of soft sugar was 51 g,the amount of unsalted butter was 81 g,and the amount of egg was 30 g.The purple sweet potato yam cookies were produced with moderate sweetness,clear lines,purple appearance,complete appearance,and fine and porous structure after baking for 15 min in the oven with upper heat of 190℃and lower heat of 170℃,and it has the best sensory quality.